Cheese Crusted Pork Chops
1/2 cup Panko bread crumbs
¾ cup (3 oz) Pecorino Romano cheese, grated
Salt and Pepper to taste
½ cup all-purpose flour
2 eggs, beaten
4 boneless pork chops (1 pound total weight)
¼ cup olive oil
- Place flour in a shallow dish, and beaten eggs in a second shallow dish. Combine Panko, Cheese and Salt and Pepper in a third shallow dish.
- Dredge chops first in flour, then in egg, then in Panko mixture.
- Heat oil in a non-stick pan over medium high heat and cook breaded chops until golden brown, about 2 minutes per side.
- Drain briefly on a paper-lined plate before serving.
Source: Everyday Food with Sarah Corey
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